Boistfort Valley Farm
Community Supported Recipe Box

Spring Stir Fry


  • 1 bunch golden beets, trimmed
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup packed sliced shallots
  • 6 ounces oyster mushrooms, stems trimmed
  • 1/2 pound sugar snap peas, stringed
  • 2 1/2 teaspoons mustard seeds
  • 1 1/2 teaspoons dried thyme
  • 3/4 teaspoons sugar
  • 1 1/2 cups thinly sliced fennel
  • 1/2 cup fresh shelled peas or 1/2 cup frozen
  • 4 green onions, sliced on diagonal into 1/2-inch-thick pieces
  • 1/2 cup fresh Italian parsley leaves
  • 2 tablespoons balsamic vinegar


dish: main
season: spring, summer

Cook beets in medium pot of boiling salted water until tender, about 15 minutes. Drain; cool. Peel beets and cut in half.

Melt 2 tablespoons butter in heavy large nonstick skillet over high heat. Add shallots and mushrooms; sauté 3 minutes. Add sugar snap peas; sauté 2 minutes. Mix in mustard seeds, thyme and sugar. Add 2 tablespoons butter, fennel and peas. Stir-fry 4 minutes. Add green onions, parsley, vinegar and beets; toss to blend. Season with salt and pepper.

Adapted from Bon Appétit, April 1995